1 head of cauliflower (1 ⅓ lbs or 600 g), cut into thick (about 1-inch or 2 ½ cm) slices
2 Tablespoons (30 ml) of coconut oil (plus additional to grease a casserole dish)
1/2 medium onion (2 oz or 55 g), diced
4 garlic cloves (12 g), peeled and minced
1 egg, lightly whisked
2 (14 oz or 400 ml each) cans of unsweetened coconut milk
1 teaspoon (1 g) of Italian seasoning
1/2 teaspoon (1 g) of ground nutmeg
Salt and pepper, to taste
1Preheat the oven to 350°F (175°C). Grease a large casserole dish with coconut oil and set aside.
2Place the sliced cauliflower in the prepared casserole dish. Set aside.
3Melt the coconut oil in a skillet over medium-high heat. Add the onion and garlic to the skillet and sauté until the onion is translucent. Evenly spread the onion and garlic mixture over the cauliflower in the casserole dish.
4In a medium bowl, whisk to combine the egg, coconut milk, Italian seasoning, ground nutmeg, salt, and pepper. Pour the mixture into the casserole dish to completely cover the cauliflower.
5Place the casserole dish in the oven and cook for 60 minutes until the cauliflower is soft.
6Remove the casserole dish from the oven and let the scalloped “potatoes” cool slightly before serving.
(Estimated and based on per-serving amounts.)
Calories: 101 Fat: 9 g Total Carbs: 4 g Fiber: 1 g Sugar: 2 g Net Carbs: 3 g Protein: 2 g